|450 g||ricotta cheese|
|600 g||seedless grapes|
|250 ml||heavy cream|
|100 ml||maple syrup|
|thyme leaves for serving|
Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.